Ingredients Jump to Instructions ↓


  2. 1 lb Tomatoes

  3. 2 ea Shallots, peeled, minced

  4. Bouquet garni ** Salt (to taste) Pepper (to taste)

  5. --PASTA ROLL--

  6. 2 tb Butter

  7. 1/2 c Ham, smoked, diced

  8. 4 ea Scallions, minced

  9. 8 oz Cheese, cream, softened

  10. 1/4 c Cheese, Parmesan, grated

  11. 1/2 c Cheese, Ricotta

  12. 2 lg Eggs

  13. 1/2 ts Pepper, black

  14. 2 ea Pasta, spinach, sheets

  15. -- ( 12 x 4 inches ea. ) 1/2 lb Prosciutto, sliced

  16. 1/4-inch thick 1 ga Stock, chicken

  17. 5 minutes over low heat. Add tomatoes and bouquet garni. Season to taste. Cook covered over medium heat for 30 minutes. Remove shallots and bouquet garni, then puree. Reserve sauce. Pasta Roll:

  18. 2 minutes until scallions are soft. Beat the cream cheese, Parmesan cheese, Ricotta cheese, and pepper together until smooth. Add the sauteed ham and scallions to the cheese mixture; then add eggs, and mix well. Cover and refrigerate at least

  19. 2 - 3 hours. Spread half of the filling on one of the pasta sheets - leaving a half-inch border around the edges. Brush the border with a little melted butter. Place a layer of sliced Prosciutto to cover the filling mixture then beginning at one of the short ends of the pasta, roll it up. Do not roll too loosely or the poaching liquid may seep into the cheese/meat mixture. Wrap roll in a double thickness of cheesecloth and tie each end securely with string. Repeat for second pasta sheet. Fill a large saute pan with chicken stock. Bring the stock to a boil and add pasta rolls. Reduce the heat to simmer and cook gently, turning occasionally, for 25 minutes. Drain and cool before removing string and cheesecloth. Cut each roll in half-inch thick slices. Pour some of the tomato sauce into a pool on the bottom of individual serving plates and arrange the slices on the plates. Garnish with chopped chives. Serve warm or at room temperature. Source: Great Chefs of San Francisco, Avon Books,

  20. 1984 Chef: Werner Albrecht, The French Room - : Four Season's Clift Hotel, San Francisco, CA


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